Somewhat isolated from the rest of Spain, Galicia lies in the Atlantic northwest of the Iberian Peninsula. This relatively cool, wet — and hence ‘green’ — region, where many locals are of Celtic descent, has been going through a wine renaissance, with the recovery of indigenous grape varieties and the use of more modern winemaking techniques. The crisp and aromatic Albariños show the Atlantic influences of the Rías Baixas region, where these white wines pair perfectly with the locally caught fruits of the ocean. The Mencías of Bierzo, Ribeira Sacra, and Valdeorras display the tangy acidity and minerality derived from the schistic slopes along the river Miño, and yield medium-bodied red wines that pair well with all types of food. ‘Green Spain’ also extends to the Basque Country, the northernmost area of Spain that comes up against the Pyrenees Mountains, and produces tangy, tart, often spritzy Txakoli whites and rosés, made from the Hondarrabi Zuri and Beltza grapes, which pair with the prized tapas, shellfish, and seafood of San Sebastian and other port towns. Other ‘Green Spain’ white varieties include Treixadura, Loureiro and Godello, which are often blended, and other reds include Brancellao.
Join us in-store as we taste the beautiful wines of ‘Green Spain’ with Antonio Martinez of Antalva Imports.
Spanish cheese and jamón will be served.
Cancellations must be received at least 48 hours before start time for a refund or transfer to another class.